2 garlic cloves, crushed
cooking oil spray
2 (120g) desiree potatoes, unpeeled, thinly sliced
425g can artichoke hearts, rinsed, drained, cut into wedges
3 green shallots, ends trimmed, thinly sliced
2tbs chopped fresh flat-leaf parsley
salt & pepper to season
40g baby rocket leaves, to serve
lemon wedges, to serve
Preheat grill on high. Whisk together the eggs, eggwhites, water and garlic in a large bowl. Season with salt and pepper.
Spray a large non stick frying pan with oil and place over medium heat.
Add the potatoes and cook, turning for 3 minutes or until golden brown. Add the artichokes, green shallots and parsley. Season with salt and pepper.
Pour egg mixture over vegetables and cook for 5 minutes or until almost set.
Place frittata under grill and cook for 3 - 4 minutes until golden and just set.
Serve with baby rocket and lemon wedges and Bon Appetit!